Recipe
No-Knead Pizza Dough
Time: About 1½ hours plus 18 hours rising
Yield: Six 10"-12" pizzas
| 7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough 4 teaspoons fine sea salt (32 grams) |
½ teaspoon active dry yeast (2 grams) ~3 cups water (700 grams) |
Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball.
Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until the surface is covered with tiny bubbles and the dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds.
Turn the seam side down and mold gently into a ball. Dust dough with flour; set aside on the work surface or a floured baking sheet. Repeat with remaining portions.
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.
Notes
Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.
Adapted from Jim Lahey, Sullivan Street Bakery